Whole wheat pizza with eggplant, caramelized shallots and burrata

It has been far too hot to think about turning the oven up to 500 degrees, so when this cool rainy day arrived, I was excited to cook up my favorite food...pizza!

Yesterday's trip to the Union Square Farmers Market provided many ingredients..specifically the Lavender Honey with chilli burrata.  What is burrata you ask?  Well on the basic level is cheese filled cheese and it makes my tummy sing with glee.  On a higher level, this is a homemade mozzarella cheese casing stuffed with mascarpone that has intriguing surprises such as honey lavender, figs or roasted garlic and onion.  All made by the amazingly talented people at Fiore Di Nonno here in Somerville.  They can be found selling cheese at many of the local Farmers Markets in the area.  Go buy some and experience the wonderment!

OK, back to the pizza.  Eggplant, cheese, lavender honey and shallot bought at the market. Vermont Creamery butter (Sherman's Market) was used in the caramelizing.  Sage was snagged from papa Mancini's garden.   Evoo and garlic are always on hand in this attic apartment.  I will admit I bought the dough at Trader Joe's.  Living on a budget, their .99 cent whole wheat dough is the best deal in town.  It is also less time consuming than making my own..it is a lazy Sunday after all..

Now for the ingredients and preparation

whole wheat pizza dough

1 large shallot

1 small eggplant

fresh sage

1tbsp butter

1tbsp honey

Lavender Honey with Chilli burrata

1 garlic clove (finely, finely chopped)

evoo

At least 1 hour prior slice the eggplant into this circles and dose with salt.  Place in a container and set aside.  This will remove excess water and the bitter taste from the eggplant.  Make sure you rinse the salt and dry the eggplant before adding to pizza.

Allow the pizza dough to sit at room temp for about 20 minutes

Preheat oven to 500 degrees

Caramelizing the shallot: slice into thin pieces length-wise.  Add butter to a small pan and over medium heat.  Add onion and sauté for 2-3 minutes.  Add honey and lower heat.

Roll out dough..I do this by hand, but if you have a roller..go for it.   

I mixed the oil and garlic in an easy pour container and poured it on the dough.  Spread it around evenly and if you have too much oil, use a paper towel to absorb some of it.  Add the sage, eggplant and caramelized onions.  Top with cheese and a little salt and fresh cracked pepper and cook.  It took about 15 minutes in my tiny oven..just keep an eye on it and when the crust id browned it is ready to eat.

Nothing is too overwhelming as the flavors blend perfectly.

Hope you enjoy!

Be happy and healthy ~L

Before

After